Swiss Meringue Cookies

Ingredients:

Egg White - From 1 egg (1/4 cup)
Brown sugar - 50 g
Vanilla Esc - a drop

Method:

• Take your piping bag and nozzle(star) and keep it ready.
• In a clean dry bowl take the egg white.
• Add in sugar.
• Now place this bowl over a pan/ bowl filled with water.
• The water in the pan should not touch the bottom of the bowl.
• Using double boiler method do the process.
• Do this in low flame.
• Keep whisking till all sugar is melted and blended well with egg mixture.
• It should be thick and frothy.
• Take it off heat.
• Add in esc.
• Preheat oven(OTG) at 100°C for 10 mins
• Now using electric hand mixer beat at high speed (for max 7 mins).
• Keep whisking till you get stiff peaks as in picture.
• When you invert the bowl the mixture should not fall.
• Fill the mix in piping.
• Line a tray with baking paper and pipe the meringues.
• Bake at 100°C for 1 hour.
• When you lift the meringues it should come off from butter paper easily.
• If not bake for few more mins.
• Turn off oven and let it rest for an hour in oven.
• Then store it in airtight container,